1/4 cup unsalted butter 1/4 cup all-purpose flour 6 cloves minced garlic 1 lemon -- juiced 6 cups chicken broth 28 ounces artichoke bottoms -- water packed cans (two 14-oz) -- drained rinsed Freshly ground black pepper Directions: 1. Melt butter over low heat in a heavy-bottomed saucepan or stockpot. Whisk in flour very slowly. 2. Gradually add garlic, lemon juice, chicken broth, and artichoke bottoms and bring to a boil. Reduce heat to low and simmer for 25 to 35 minutes. 3. Remove solids and place in a food processor or blender. Process until smooth, gradually adding remaining broth. Add pepper and serve. Variations: Cream of Artichoke: Decrease chicken broth by 1/2 cup and add l/2 cup heavy or light cream to pureed soup. Substitute two 14-ounce cans artichoke hearts, packed in water, for the artichoke bottoms.
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